Caldaro Classico Superiore Erste+Neue 2025
The Caldaro Classico Superiore by Erste+Neue is a fresh and lively red wine made from Schiava produced on the rocky and clayey soils of Lake Caldaro, in South Tyrol. It presents, to the eye, a very bright ruby red color and, on the nose, it releases aromas of strawberry and delicate almond. Round and of medium intensity, it pairs perfectly with light second courses of white meat such as an oriental chicken with almonds and mushrooms.
The Erste+Neue Caldaro Classico Superiore is characterized as a red wine based on Schiava, appreciated for its vibrant fruit and delicate almond aroma. In fact, the name Schiava refers to an ancient group of black grape varieties, including Schiava Gentile, Schiava Grossa, and Schiava Grigia. Regarding the term "Schiava", it seems to derive from a particular cultivation method widespread in the Middle Ages where the plants were "enslaved" by tying them to a support. Other hypotheses refer to a type of drastic pruning aimed at achieving higher quality or to the practice of training the vines low.
The Erste+Neue Caldaro Classico Superiore is produced exclusively with Schiava grapes grown in hilly vineyards characterized by a south to east exposure, as well as an altitude ranging from 230 to 350 meters above sea level. The vines, trained on pergolas, rest on soils with good presence of sand, silt, and pebbles. In the winery, the clusters are vinified in red through alcoholic fermentation in stainless steel tanks in contact with the skins. This is followed by maturation for a few months partly in cement tanks and partly in large oak barrels before the final bottling.
In appearance, the Caldaro Classico Superiore by Erste+Neue reveals a bright ruby red hue. On the nose, clear fruity aromas of raspberry, strawberry, and cherry emerge, surrounded by hints of almond and cocoa. Round and fresh tasting at the same time, with well-integrated tannins that define the lively and smooth finish. The recommendation is to serve this red wine at a cool temperature, around 14 °C, accompanied by various appetizers such as cold cuts and fresh cheeses or savory pies made with white meats and vegetables.